1. Preheat oven to 350°
2. Spread almonds out evenly on cookie sheet
3. Put almonds in oven for 10 minutes

Meanwhile:

1. In saucepan mix water, almond oil, honey, and cinnamon. Heat, but do not bring to a boil.
2. Add cooked almonds directly to the saucepan.
3. Mix for about 5 minutes - or until almonds have absorbed all of the liquid.
4. Place wax paper on cookie sheet and spread almonds out evenly.
5. Sprinkle cinnamon over almonds and let cool.

1. Boil eggs, peel and cut in half.
2. Remove egg yolks and place in a separate bowl.
3. Pit and peel avocado, place contents with egg yolks.
4. Add lime juice, salt, onion powder, and minced garlic.
5. Mix and mash until smooth.
6. Spoon the mixture into halved eggs.
7. Add a pinch of paprika to each egg.
8. Store in airtight container for up to 2 days, until guacamole starts to brown.

1. Preheat oven to 400°. Line 12 muffin cups with paper baking cups or lightly oil bottoms only.
2. Prepare topping by mixing the cereal, brown sugar, and cinnamon together. Add the melted butter. Mix well.
3. Prepare muffins by combining cereal, flour, baking powder, baking soda, and cinnamon in a large bowl. Mix well. In a separate bowl, mix together the applesauce, milk, brown sugar, oil, and egg. Add to the dry ingredients. Stir just until the dry ingredients are moistened.
4. Bake for 18 to 20 minutes. Remove from the oven. Serve warm.

1. Place calendula flowers into jar with a tight fitting lid.
2. Pour in oil.
3. Cover, shake contents for 30 seconds every day for at least one week.
4. Strain out flowers.
5. Add essential oil, shake.
6. Apply oil to freshly cleansed skin or to bath.

1. Preheat oven to 350°. Line 2 baking sheets with parchment paper.
2. In a medium clean bowl, beat egg whites, cream of tartar, and salt with an electric mixer on high speed until stiff peaks form, almost like you’re making a meringue.
3. Gently fold sugar, vanilla and orange extracts, and shredded and flaked coconut into egg white mixture.
4. Scoop a level tablespoon of the batter and drop it onto the lined baking sheet. Repeat until all of the batter has been dropped onto the baking sheets. With your fingers, slightly pinch the top of each macaroon to make a little peak and to keep them from spreading out too thin.
5. Bake for 10 to 15 minutes. The tops should turn a light golden-brown. Let cool for a few minutes before serving. Serve warm or at room temperature and store extras in an airtight container. 

1. Put coconut oil and cocoa butter into a pan. Mix.
2. Put the pan on low heat and mix until fully melted. Remove from heat.
3. Add aloe vera juice, sweet almond oil, and lemon essential oil.
4. Whisk until fully blended - do not let sit.
5. Pour into containter of choice and cover.
6. Refrigerate 2 hours or until hardened.